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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Wednesday, June 22, 2011

It's not that Kurt doesn't think about mealtime, but he doesn't spend nearly as much time thinking about food as I do. He almost never asks what's for dinner or what's for dessert and very rarely makes any special requests. He says he trusts I have it covered, and it's true that I usually do. However, once in a while, especially when I've been on a light and healthy kick, he'll say something like "are we having Boston cream pie for dessert?" He loves it. I have made it a time or two, but since I'm always trying new recipes, it hadn't appeared on our table in years. So, when I was reading my review copy of Maida Heatter's Cakes and came upon her version of Boston cream pie, I had to give it a go. I mentioned previously how much I trust Maida's recipes, and she claimed this was the best version of Boston cream pie she's tried. Sold. She noted that she doesn't know why it's called a pie, and neither do I.

Two layers of sponge cake are filled with vanilla pastry cream, and the pastry cream is the first item to prepare so it can be chilled. This pastry cream was made in the usual way with eggs whisked in a bowl and set aside. Flour, salt, and sugar were combined in a saucepan, and milk was whisked into the mixture. That was brought to a boil over medium-low heat and stirred until thick. The hot milk mixture was slowly whisked into the eggs in the bowl, and then that was poured back into the saucepan where it was heated while stirring constantly. Once thickened, vanilla and almond extracts were added off the heat. The pastry cream was transferred to a bowl and left to cool with parchment paper pressed directly on the surface to prevent a skin from forming. The sponge cake was simple enough. Egg whites were whipped with some sugar until they held a soft shape, and egg yolks were mixed separately with sugar until very light in color. Vanilla, lemon juice, and some cold water were mixed with the yolks. The yolks were folded into the whites, then the dry ingredients including flour and baking powder were folded in as well. Last, melted butter was just barely folded into the batter. The batter was baked in a nine-inch round pan, and next time, I think I'll use an eight-inch pan because it spread out somewhat thin. Once the cake was baked and cooled, it was sliced in half and filled with the chilled pastry cream. The filled cake was topped with a simple chocolate ganache made with chopped semisweet chocolate and cream.

This was exactly what's expected from a Boston cream pie. The cake was tender and fluffy, the filling was rich and nicely vanilla-flavored, and the chocolate ganache was the perfect contrast on top. I don't know if it was the best Boston cream pie ever, but I'll probably eventually try several others for comparison's sake. Most importantly, Kurt was thrilled to open the refrigerator and see what was for dessert.

I wish i was one of those people who didn't think of food every second. I am always thinking of what my next meal is going to be. Why can't I be one of those ladies who can stand to leave the complimentary cookie or chocolate that comes hith their hot drink?? why, why why????*kisses* HH

I'm a Maida fan from way back, Lisa. I've never had anything of hers fail; her directions are so exact, there's no chance of even a beginner messing up. Even we experienced bakers appreciate her detailed instructions.

Anyway, Boston Cream Pie is divine. But I confess that I've been known to eat the pastry cream first! :) I LOVE pastry cream.

When I moved to Australia I made a Boston Creme Pie for our first dinner party. This is not a common cake down under. My friends raved about the texture and the filling - cool, delicious and so easy to eat.

I was hoping you would post a recipe. I love BCP, and just made one for Fr's Day. It was awesome, will be posting it soon. I'm partial to hot-milk sponge cake, and I used real vanilla beans for the cake and filling both. But, like you, I'm always trying new recipes.

i don't know if it tastes like the best boston cream pie ever, but your execution of it sure looks like the best boston cream pie ever. perfect work, lisa, from the layering of the cake to the thickness of the glaze!